Three-Bean Soup with Brown Rice

Name: Three-Bean Soup with Brown Rice
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 to 3 cloves garlic, minced; 1 large celery stalk, diced; 6 cups water; 1/2 cup raw brown rice, rinsed; One 16-ounce can salt-free crushed tomatoes; 1 1/2 teaspoons dried oregano; 1 teaspoon chili powder; One 10-ounce package frozen green beans; One 16-ounce can great northern or cannellini beans, drained and rinsed; One 16-ounce can kidney or red beans, drained and rinsed; 1 tablespoon lime juice, or more to taste; 1/4 cup minced fresh cilantro or parsley; Salt and freshly ground pepper to taste; Thin lime wedges for garnish, optional

December 9, 2011

A warming, hearty, high-fiber soup, this is great served with Green Chili Cornbread (page 145) and a simple salad or coleslaw.

Recipe information

Yield
8 servings

Ingredients

2 tablespoons olive oil

1 large onion, chopped

2 to 3 cloves garlic, minced

1 large celery stalk, diced

6 cups water

1/2 cup raw brown rice, rinsed

One 16-ounce can salt-free crushed tomatoes

1 1/2 teaspoons dried oregano

1 teaspoon chili powder

One 10-ounce package frozen green beans

One 16-ounce can great northern or cannellini beans, drained and rinsed

One 16-ounce can kidney or red beans, drained and rinsed

1 tablespoon lime juice, or more to taste

1/4 cup minced fresh cilantro or parsley

Salt and freshly ground pepper to taste

Thin lime wedges for garnish, optional

Preparation

Step 1
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and celery and continue to sauté until all are golden.
Step 2
Add the water, rice, tomatoes, oregano, and chili powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 30 minutes.
Step 3
Add the three types of beans and simmer over very low heat for another 15 to 20 minutes, or until the rice and green beans are quite tender.
Step 4
Stir in the lime juice and cilantro, then season with salt and pepper. If time allows, let the soup stand off the heat for an hour or longer, then heat through before serving. Garnish each serving with two or three lime wedges, if desired.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 207
Step 7
Total fat: 4g
Step 8
Protein: 8g
Step 9
Fiber: 9g
Step 10
Carbohydrate: 35g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 300mg

Vegan Soups and Hearty Stews for All Seasons

TagsSoup Soup/Stew Brown Rice Rice Rice & Grains Green Bean Bean and Legume Vegetable Kidney Bean Main Dinner Dairy Free Gluten Free Nut Free Vegetarian Vegan Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Information

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes